I have a very fun recipe for you today. One that your children will love to participate in making......gluten-free bagels! I've been making these ever since my oldest daughter asked me to create a gluten-free bagel recipe about four years ago. I had just published the first edition of Nourishing Meals, which contained plenty of amazing gluten-free, vegan bread recipes, but no bagel recipe! She encouraged me to test out my breadstick and bread recipes in bagel form and they worked great. We've had fun making these together to send on her school camping trips throughout the years.
The big difference between bagels and a roll or a breadstick is that the dough is boiled after rising. This creates the chewy bagel texture that we all know and love. I've created a photo tutorial for you below to help make the bagel-making process very easy to understand.
There are so many variations to this recipe! Cinnamon-Raisin (my Buckwheat Cinnamon-Raisin variation will be posted soon), Garlic-Herb, Sesame, Poppy Seed-Sea Salt (pictured here), and more! Please let me know in the comments what types of flavor variations you created using my recipe.
This gluten-free bagel recipe is nearly identical to the Rosemary-Sea Salt Breadstick recipe on page 121 in my Nourishing Meals book. I've just changed the way in which they are made, and switched out one of the flours for another. I hope you enjoy!
Once the bagels are baked and completely cool you can slice them in half and freeze for later use. To reheat, simply toast your frozen bagel halves in the oven or a toaster. I like a to make a few batches of this recipe at a time so some can go into the freezer. My children love to make sandwiches out of them....such as turkey-lettuce-mustard-raw cheese for their school lunches, or a fried egg and avocado sandwich for breakfast!
- 2 cups warm water (105 to 110 degrees F)
- 1 tablespoon maple syrup or organic cane sugar
- 1 tablespoon extra virgin olive oil
- ½ cup ground golden flax seeds
- ¼ cup whole psyllium husks
- 1 ½ cups sprouted brown rice flour
- ¾ cup raw buckwheat flour
- ¾ cup tapioca flour
- 1 ½ teaspoons sea salt